It began in a three-room creamery in 1896: the commitment to make new, and better, dairy products. That was when J.P. Gehl first had an idea for improving the quality of local butter. His "renovated" butter caught on quickly with local bakers, and soon the business grew to offer a whole range of better-quality dairy ingredients.
Always quick to adopt new technologies, J.P. Gehl saw an opportunity to serve the retail market with a more consistent-quality milk in the 1920s. Ice cream was added, and by the 1950's Gehl's became a popular household brand in the delivery of dairy ingredients.
As the retail market changed in the 1960s, Gehl Foods traded its regional milk business for new technology to produce sterile, non-refrigerated dairy products. Gehl Foods became a pioneer in making puddings and cheese sauces for some of the best known grocery brands, while still offering high quality dairy products to bakers and restaurants under the respected Gehl Foods name.
Today, our leading efforts in sterile packaging have created an entirely new category--our direct-from-the-pouch sauces for foodservice. At the same time, our technology has shaped the nation's weight loss shakes and iced coffee drinks.